Domino's Changes Core Pizza Recipe

"This is not a slight tweak. We changed everything on our pizza from the crust up," Domino's USA President J. Patrick Doyle told AnnArbor.com. "We changed the crust, we changed the sauce, we changed the cheese."

The new pizza is available right now in Ann Arbor, Michigan, where Domino's is based, but will be available nationwide December 27. The key changes are as follows, after the jump...

Sauce: Sweeter, bolder tomato sauce with a medley of herbs and a red pepper kick

Cheese: Shredded cheese made with 100% real mozzarella and flavored with just a hint of provolone

My take:

Crust: The jury's out here. I don't know if I want my crust to default to garlic-seasoned, particularly if it's not going to be flavored with fresh garlic. I don't know if this will be fresh or not, but given the logistics, I'd imagine not. I'm also not too keen on the default to parsley, either. And, aren't Domino's crusts already "golden brown"? What's the diff here?

Cheese: I don't know. I'm not going to harp too much on the addition of provolone, though I'm sure a lot of you out there will. Sounds like a step toward Provel. But, heck, who knows what was in the cheese blend before.

I'm looking forward to trying this new pizza. It'll be like a late Christmas present. We'll see if it's naughty or nice, though.

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About the Author

Adam Kuban is the founder of Slice, where he has been writing about pizza since October 10, 2003. He also founded A Hamburger Today, but burgers don't really do much for him these days. If you find Adam anywhere on SE these days, it's primarily in Talk and in the comments of Slice. He has taken an extended hiatus from his weekly pizza reviews and monthly Home Slice feature while he explores the actual work of pizza-making at Paulie Gee's in Greenpoint, Brooklyn.